Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
  • A23L27/72—Encapsulation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

• This invention relates to coated powders which can be favorably used in various processed foods for imparting aroma and flavor, in particular, foods to be processed by heating, for example, foods for microwave cooking and baked foods; coating agents which are used in producing these coated powders; a process for producing the coated powders with the use of these coating agents; and foods and drinks containing the coated powders.
• a modified cellulose such as methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose or ethylmethylcellulose forms a solidified gel insoluble in water at a high temperature and the gel reversibly becomes water-soluble with a decrease in temperature
• Known examples of the application of this property of modified celluoses to food processing include the technique of protecting additives in canned soups which are changed or lost during heat sterilization by taking advantage of the property of methylcellulose of forming a water-insoluble gel at a high temperature (U.S. Patent No.
• a modified cellulose is a water-soluble cellulose ether which is obtained by preparing an alkali solution of cellulose employed as the starting material with the use of sodium hydroxide and reacting it with an etherifying agent (for example, methyl chloride).
• an etherifying agent for example, methyl chloride.
• a coated core material is protected by taking advantage of the property that a modified cellulose forms a water-insoluble gel at a high temperature and the gel reversibly becomes water-soluble at ordinary temperature.
• this property of modified celluloses depends on the type of substituent(s) introduced in cellulose molecule and the degree of substitution. That is to say, there is a difficulty that the physical properties of a coating film cannot be controlled in view of the type of the core material, the purpose of using the coated powder or the mode of the utilization.
• An objective of the present invention is to provide a coating agent with the use of modified celluoses, by which these difficulties encountering in the coating agents with the use of cellulose derivatives can be solved not by controlling the type of the substituents of cellulose molecule, the degree of substitution, etc. by chemical reactions but by controlling the properties of the coating agent by using appropriate material(s) to be used together with the modified cellulose and thus conveniently controlling the properties of the coating film depending on the type of the core material and the purpose of using the coated powder; a coated powder which is coated with the use of the coating agent; a process for producing the coated powder; and a food or drink containing the coated powder.
• Another object of the present invention is to provide a coating agent with the use of modified celluloses which can control the vaporization of flavor composition constituting the core material in the heating and cooling; a coated powder which is coated with the use of these coating agent; a process for producing the coated powder; and a food or drink containing the coated powder.
• a coating agent comprising a modified cellulose can be controlled by using an edible water-soluble additive and/or an edible polymer substance together, thereby completing the present invention.
• the present invention provides a coating agent comprising (a) a modified cellulose and (b) an edible water-soluble additive and/or an edible polymer substance.
• the invention further provides a coated powder comprising a core material which is solid at ordinary temperature having been coated with a coating agent comprising (a) a modified cellulose and (b) an edible water-soluble additive and/or an edible polymer substance.
• the invention further provides a process for producing a coated powder, which comprises coating a core material with a coating agent comprising a homogeneous mixture of a modified cellulose and an edible water-soluble additive and/or an edible polymer substance, wherein the amount of the coating agent is from about 0.0006 to about 0.60 parts by weight per part by weight of the core material.
• the invention furthermore provides a food or a drink comprising the above-described coated powder.
• solid at ordinary temperature means that the melting point is about 15°C or higher, preferably about 20°C or higher, more preferably about 25°C or higher, and most preferably about 30°C or higher.
• edible as used in this specification means that the substance is acceptable as a food, a drink, an additive for a food or a drink, or the like.
• the core material to be coated with a coating agent in the invention is a material which is solid at ordinary temperature. Coating with the coating agent according to the invention is particularly effective for a material which should be protected from deterioration caused by vaporization of components, changes in components, color change, discoloration, etc. and preferably can be quickly released in the presence of water.
• the core material which is solid at ordinary temperature include flavor compositions, coloring materials, acidulants, vitamins, sweeteners, seasonings, spices, functional substances, and the like materials which are solid at ordinary temperature.
• the appropriate particle size of such a core material varies depending on the coating method and the type of the core material and is not particularly limited. In general, the particle size of the core material ranges from 5 to 6000 ⁇ m, preferably from 50 to 800 ⁇ m. Either one of these core materials which are solid at ordinary temperature or a mixture of two or more thereof may be used.
• the flavor compositions, coloring materials, acidulants, vitamins, sweeteners, seasonings, spices and functional substances to be used as a core material in the coated powder of the present invention will be described in detail.
• examples of the flavor compositions which are solid at ordinary temperature include flavors which are solid at ordinary temperature (menthol, vanillin, ethyl vanillin, cinnamic acid, methyl cinnamate, cinnamic alcohol, camphor, piperonal, maltol, ethyl maltol, d-borneol, methyl N-methylanthranilate, methyl ⁇ -naphthyl ketone, etc.) and powdered flavors produced by powdering flavors commonly employed as food flavors.
• flavors which are solid at ordinary temperature menthol, vanillin, ethyl vanillin, cinnamic acid, methyl cinnamate, cinnamic alcohol, camphor, piperonal, maltol, ethyl maltol, d-borneol, methyl N-methylanthranilate, methyl ⁇ -naphthyl ketone, etc.
• flavors commonly employed as food flavors include natural flavor materials such as essential oils obtained from plant materials by pressing, steam distillation and the like, oleoresins obtained by extracting plant materials with a solvent containing carbon dioxide, filtering off the insoluble matters and then eliminating the solvent, recovered flavors obtained by, in the step of concentrating fruit juice, supplying the aroma components distilled off together with water into a recovery unit and thus recovering as an oil or a thick aqueous solution, extracts obtained by bringing animal or plant materials into contact with various solvents, and thus extracting required aroma components from the materials followed by the elimination of the solvents by distillation and concentration, if needed, isolated flavors obtained by isolating a single compound in a pure form from a mixture, cooking flavors formed by heating food materials, and microbial and enzymatic flavors formed by biochemical reactions with the use of milk materials, lipids, proteins and saccharides as the substrate, and synthetic flavors synthesized chemically such as amyl acetate, benzyl alcohol, coumarin, geraniol,
• Examples of the natural flavor materials include bonito flake extract, kelp extract, crab extract, oyster extract, beef extract, chicken extract, pork extract, onion extract, carrot extract, orange juice, lemon juice and grape juice. It is also possible to use a combination of two or more of these flavor materials depending on the purpose, etc.
• the flavor may be powdered by dissolving and mixing the aimed material in an aqueous solution of, for example, dextrin, starch, a natural gum such as acacia gum, or a protein such as gelatin or casein and then spray-drying.
• aqueous solution of, for example, dextrin, starch, a natural gum such as acacia gum, or a protein such as gelatin or casein and then spray-drying.
• the spray-drying method may be used, wherein an emulsifier commonly employed in food manufacturing (sucrose fatty acid ester, lecithin, polyglycerol fatty acid ester, processed starch, Quillaja saponin, etc.) is added to the above-described liquid mixture to thereby emulsify the aimed material followed by spray-drying; the extrusion molding method wherein the aimed material is added to a sugar solution which is prepared by adding a definite amount of water to one of various sugars (sucrose, maltose, maltodextran, etc.) and sugar alcohols (palatinit, maltitol, etc.) or a mixture of two or more of the same and dissolving by heating to thereby control the sugar concentration or a solution of a mixture of sugar(s) with a protein prepared by the same method, and, during homogeneously stirring, the resultant mixture is molded, dried and powdered; the coacervation method with the use of the use of
• the coloring materials which are solid at ordinary temperature are not particularly restricted, as long as they are edible. Particular examples thereof include natural coloring materials such as cochineal, gardenia, grape pericarp and monascus color and powdered materials of synthetic coloring materials. It is also possible to use a combination of two or more of these coloring materials depending on the purpose or the like.
• Examples of the acidulants which are solid at ordinary temperature include organic acids such as citric acid, fumaric acid, dl-malic acid and ascorbic acid, powdered materials thereof and powdered materials of liquid acidulants. It is also possible to use a combination of two or more of these acidulants depending on the purpose or the like.
• vitamins which are solid at ordinary temperature include vitamin B 1 , vitamin B 2 , vitamin B 12 , vitamin C, vitamin D, vitamin L, vitamin K, vitamin U, lipoic acid, nicotinic acid, salts thereof such as sodium salts and hydrochlorides, derivatives thereof such as acetates, powdered materials obtained therefrom and powdered materials of oily vitamins. It is also possible to use a combination of two or more of these vitamins depending on the purpose or the like.
• sweeteners which are solid at ordinary temperature include fructose, sucrose, aspartame, palatinose, raffinose, trehalose, erythritol, xylitol, powdered materials thereof and powdered materials of liquid sweeteners. It is also possible to use a combination of two or more of these sweeteners depending on the purpose or the like.
• Examples of the spices which are solid at ordinary temperature include spicy spices such as clove, garlic and cinnamon, herb spices such as basil and parsley and seed spices such as cumin and anis. Either one of these spices or a combination of two or more thereof may be used.
• Examples of the functional substances which are solid at ordinary temperature include powdered materials of animal and vegetable fats such as fish oils (DHA, etc.), linoleic acid, linolenic acid, lecithin and evening primrose oil, powders of crude drugs such as carrot and aloe, chitosan, royal jelly and propolis. Either one of these functional substances or a combination of two or more thereof may be used.
• DHA fish oils
• linoleic acid linolenic acid
• lecithin and evening primrose oil powders of crude drugs such as carrot and aloe, chitosan, royal jelly and propolis. Either one of these functional substances or a combination of two or more thereof may be used.
• the coating agent to be used for coating the above-described core material in the invention contains at least (a) a modified cellulose and (b) an edible water-soluble additive and/or an edible polymer substance as the main components.
• modified cellulose preferably used in the invention include methylcellulose, hydroxymethylcellulose, hyderoxyethylcellulose and the like which are soluble in water and capable of forming a gel which shows thermally reversible gel forming characteristics.
• sucrose fatty acid esters for example, HLB being 13 to 15 and the fatty acid moieties being hardened beef tallow fatty acids etc. such as stearic acid and palmitic acid
• water-soluble fats such as polyglycerol fatty acid esters and phosphatidylcholine
• monosaccharides such as glucose and fructose
• oligosaccharides such as sucrose, lactose, trehalose, and maltose
• natural water-soluble gums such as acacia gum, locust bean gum, carrageenan and xanthan gum
• starch originating in natural materials cyclodextrin, maltodextrin, sugar alcohols such as reduced palatinose, maltitol, erythritol and xyltiol, alpha-starch, starch derivatives, pectin, glucomannan and proteins
• sucrose fatty acid esters for example, HLB being 13 to 15 and the fatty
• the coating agent to be used in coating the core material in the invention can be prepared by dissolving or dispersing the modified cellulose in a heated aqueous solution, then dissolving or dispersing the edible water-soluble additive and/or the edible polymer substance in this aqueous solution or aqueous dispersion and cooling the obtained liquor to give a homogeneous liquor.
• the coating agent can be prepared by dissolving these components separately in the solvent and then mixing the obtained solutions or dissolving the individual components together in the solvent to give a homogeneous solution of the mixture.
• the solvent commonly employed in this step it is usually preferable from the viewpoint of safety to use ethanol or an aqueous ethanol solution. In this case, if needed, an emulsifier employed in food manufacturing such as saponin may be used.
• the ratio of the edible water-soluble additive and/or the edible polymer substance to the modified cellulose is not strictly limited but can be appropriately varied depending on the stability, release speed, etc. of the core material required for the purpose.
• the vaporization of the core material such as a flavor can be regulated in heating, the moisture resistance of the coated powder and the antioxidative properties of the core material can be improved and the release of the core material into water can be reduced.
• the solubility of the coated powder can be improved.
• the vaporization of the flavor can be enhanced in heating and thus improved aroma release can be achieved when a food or a drink containing the coated powder of the invention is put into the mouth.
• the edible water-soluble additive and/or the edible polymer substance are generally employed in an amount of from about 0.005 to about 0.75 parts by weight, preferably from, for example, about 0.01 to about 0.6 parts by weight per part by weight of the modified cellulose.
• the core material may be coated with the coating agent by utilizing a known method.
• a known method For example, use can be made of the spray drying method, the fluidized bed coating method, the centrifugal coating method or the contact/collision coating method.
• the core material powder is maintained in a flowable state and coated by spraying a liquid coating agent thereto.
• appropriate production conditions may vary depending on the type and particle size of the core material employed, the viscosity of the coating agent and the like, it is needed to employ such conditions (moisture content, etc.) as to minimize the granulation of the coated powder. It is also needed to maintain the chamber at a temperature range allowing sufficient evaporation of the solvent.
• the core material is suspended in a modified cellulose-containing coating agent and the resultant suspension is supplied onto a rotating face of a rotating disc.
• the suspension is sprayed and dried due to the centrifugal force, thereby coating the core material.
• appropriate production conditions may vary depending on the type and particle size of the core material employed, the viscosity of the suspension, the coating material employed, the particle size of the coated powder to be produced, etc.
• the surface temperature of the rotating disc is controlled to the melting point of the lipid in the coating agent or higher and the atmospheric temperature is controlled to the melting point of the lipid or lower.
• the above-described modified cellulose-containing coating agent is dried and ground. Then it is brought into contact and collision with the powdery core material by using a mixing/dispersing type granulator such as a ball mill, a mortar or a mixer to thereby coat the core material.
• a mixing/dispersing type granulator such as a ball mill, a mortar or a mixer to thereby coat the core material.
• Appropriate operation conditions vary depending on the core material employed, the type and particle size of the core material, the apparatus employed, etc.
• the ratio of the coating agent to the core material is not strictly restricted and can be appropriately varied depending on the stability of the core material required for the aimed purpose, the release characteristics of the core material and the like.
• the coating agent may be used in an amount of from about 0.01 to 10 parts by weight, preferably from about 0.03 to 5 parts by weight, per part by weight of the core material.
• the coated powder according to the invention makes it possible to control the release of the core material by varying the coating ratio and the coating composition.
• it is widely applicable to various purposes.
• it can be preferably employed in foods to be cooked by heating, powdery foods such as hot cake mixes and powdery soups, snacks, cookies, cakes, baked confectionery doughs, frozen foods, retort foods and food products for microwave cooking.
• the amount of the coated powder according to the invention to be added to these foods for imparting aroma widely varies depending on the type of the coated powder and the type of the food or drink to which the coated powder is added. In general, it is added in an amount of from 0.00001 to 0.10 parts by weight, preferably from 0.0005 to 0.05 parts by weight, per part by weight of the food or drink.
• Referential Example 1 provides an example of the production of the core material to be used in the Examples.
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• fructose manufactured by Junsei Chemical Co., Ltd.
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• sucrose manufactured by Junsei Chemical Co., Ltd.
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• sorbitan fatty acid ester Sorgen FS-700, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.
• 500 g of the extrusion flavor containing the lemon flavor of Referential Example 1 was supplied into a Multiplex Model MP-01 (manufactured by Powrex Corporation). Then it was coated by spraying 530 g of the coating agent prepared in Example 5 at a blowing temperature of 60 to 65°C and an exhaust temperature of 30 to 70°C and at a spraying speed of 2 to 3 g/min while maintaining the flowable state. Thus, 500 g of a coated powdered flavor was obtained.
• methylcellulose (Metolose SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.) and dispersed therein with heating. Under cooling and stirring, 500 g of ethanol (95%, manufactured by Junsei Chemical Co., Ltd.) was added thereto to give 590 g of a homogeneous coating agent.
• the coated powdered flavor prepared in Example 2 was added at a ratio of 1% to a dough having the following composition and thus lemon flavored cookies were prepared.
• the cookies thus prepared were regarded as the invention product 1 and subjected to a sensory evaluation.
• Cookies were prepared by the same method as in Example 7 but using the coated powdered flavors prepared in Examples 4 and 6 as a substitute for the coated powdered flavor of Example 2.
• the cookies thus prepared were regarded respectively as the invention products 2 and 3 and subjected to the sensory evaluation.
• Cookies were prepared by the same method as in Example 7 but using the coated powdered flavors prepared in Comparative Examples 1 and 2 as a substitute for the coated powdered flavor of Example 2.
• the cookies of Comparative Examples 3 and 4 thus prepared were regarded respectively as the comparative products 1 and 2 and subjected to the following sensory evaluation.
• the cookies of the invention products 1 and 2 and the comparative product 1 were taken and evaluated in the quickness of the aroma release.
• the evaluation rank was as follows: the invention product 1 > the invention product 2> the comparative product 1.
• the cookies of the invention product 3 and the comparative products 1 and 2 were subjected to a sensory evaluation by using 5 skilled panelists.
• the evaluation was made the following 5 grades on the aroma strength (aroma remaining during baking), and the quickness and strength of the aroma release in the mouth (the data is expressed in the average of 5 panelists). Evaluation criteria:
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• pullulan F20, manufactured by Hayashibara Co., Ltd.
• 500 g of the extrusion flavor containing the lemon flavor of Referential Example 1 was supplied into a Multiplex Model MP-01 (manufactured by Powrex Corporation). Then it was coated by spraying 530 g of the coating agent prepared in Example 10 at a blowing temperature of 60 to 65°C and an exhaust temperature of 30 to 70°C and at a spraying speed of 2 to 3 g/min while maintaining the flowable state. Thus, 500 g of a coated powdered flavor was obtained.
• citric acid having been ground to about 100 ⁇ m in particle size was supplied into a Multiplex Model MP-01 (manufactured by Powrex Corporation). Then it was coated by spraying 530 g of the coating agent prepared in Example 5 at a blowing temperature of 60 to 65°C and an exhaust temperature of 30 to 70°C and at a spraying speed of 2 to 3 g/min while maintaining the flowable state. Thus, 492 g of a coated powdery acidulant was obtained.
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• dextrin Pinedex #1, manufactured by Matsutani Chemical Industry Co., Ltd.
• 500 g of the extrusion flavor containing the lemon flavor of Referential Example 1 was supplied into a Multiplex Model MP-01 (manufactured by Powrex Corporation). Then it was coated by spraying 520.2 g of the coating agent prepared in Example 19 at a blowing temperature of 60 to 65°C and an exhaust temperature of 30 to 70°C and at a spraying speed of 2 to 3 g/min while maintaining the flowable state. Thus, about 500 g of a coated powdered flavor was obtained.
• methylcellulose Metal SM-4, manufactured by Shin-Etsu Chemical Co., Ltd.
• AP-200 manufactured by Nitta Gelatin Inc.
• Each of the powdered flavors obtained in the above Examples 11, 13, 15 to 18, 20 and 22 had the same properties as the powdered flavors of Examples 1, 3 and 5.
• the coated powdery acidulant of Example 14 was stable at a high temperature and yet excellent in the properties of releasing the acidulant into water upon cooling.
• coated powders which are excellent in the release of core materials, controlled release and taste and can be favorably used for imparting or enhancing aroma and flavor in foods and drinks to be processed by heating, for example, foods for microwave cooking and baked foods can be produced by using coating agent comprising modified celluloses together with edible water-soluble additives and/or edible polymer substances.
• coating agent comprising modified celluloses together with edible water-soluble additives and/or edible polymer substances.

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• 2001
  • 2001-04-26 JP JP2001129850A patent/JP3553521B2/ja not_active Expired - Lifetime
• 2002
  • 2002-03-26 EP EP02006667A patent/EP1252829B1/de not_active Expired - Lifetime
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